Challenge Accepted

I recently participated in a very fun project hosted by one of my favorite blogs, The Bitten Word. Cover to Cover 2013 assigned each volunteer a recipe from the September 2013 issue of Bon Appetit. This is the dish I was assigned:

Carrot and Beet Slaw with Pistachios and Raisins

I provided the following review: "This lightly-dressed slaw is the perfect side for a BBQ, but with it's jewel tones and earthy flavor it would be just as at home on the Thanksgiving table."

It's true. I had fun trying something new, and testing out my julienne skills! And it reminded me what a great alternative white wine vinegar is to red or balsamic. I would definitely make this slaw again.

Avocado with Goat Cheese, Blueberry & Sunflower Seeds

I traveled to visit a friend in Bentonville, Arkansas over Memorial Day weekend. We had meals at some very memorable places: The Hive, where I tried a 25-minute egg; Tusk & Trotter for brunch; and lastly a casual dinner at the Press Room, a coffee shop with breakfast, lunch & small plates. At the Press Room, one of the dishes we shared was the avocado chevre crostini: crostini topped with sunflower seed pesto, celery, chevre, avocado and arugula.

It was then I realized that I do like avocado, but had always avoided it because it was typically in the form of guacamole and guac always contains onions. But the avocado on this crostini was simply sliced, and the combination of that with sunflower seed pesto and goat cheese was just fantastic. I'm so glad I tried it, and the flavor combo has stuck with me since. This has been my breakfast more days than not, smashed avocado with goat cheese, blueberries and sunflower seeds on a whole-wheat English muffin. All the healthy fats right?! Sure, we'll just say that.

All the Things!

Balsamic. Bourbon. Brown Sugar. Bacon. Tomatoes. Alfredo. Chicken. Pasta.

Everything!

I changed the marinade for the chicken, trying to be clever, but it didn't work. It needs to remain: olive oil, balsamic vinegar, brown sugar, steak seasoning. I subbed out some of the vinegar with bourbon and it failed. It was tasteless, it just wasn't the right combo. Maybe on steak? But from now on I will stick with the original chicken marinade recipe - from Pioneer Woman. That really is magical on its own.

Also, did the organic chicken tenders from Trader Joe's really taste a hundred times better or was it just me? Seriously a difference.

Hit Rock Bottom-

Rock Bottom Brewery, formerly know as Big River Grille.

The menu is similar, and the beer remains brewed in-house,

but the best part of the new incarnation is the third story patio:

So, so awesome. An indoor/outdoor bar, and seats overlooking the 2nd Avenue and the Cumberland. It is just perfect. The menu on the patio is limited from what is offered downstairs in the restaurant,

but it's fine. Honestly, with that view and relaxing atmosphere, it's the perfect place for drinks.

Rock Bottom Nashville

Flank Steak with Asparagus & Parmesan Cheese Grits

'Cause Tuesday.

Polenta Pizza

I'm documenting this because I think it does work - it just didn't for me. The recipe is just what it says, a pizza crust made of polenta. And for me it inspires more classy toppings like tapenade, goat cheese, red peppers and olive oil and balsamic glaze. There's mushrooms involved in there too. This is not a three-meat pan pizza special with a side of chicken wingz and chocolate dipperz.

The crust is delicate though. It is not a pizza you can eat with your hands, it is definitely a 'fork' pizza. And at the end of the day, I kind of thought it wasn't really necessary to make the polenta into a crust - it could just be a bowl of polenta (or slices) with all of the toppings piled on. The crust gets a little crispy the the oven, but not much.

Or maybe I'm lazy, or maybe I'm weary of 830802485034875209 days of winter.

But, I'm glad I tried it and while it's not very pretty, it was delicious. And it's gluten-free and stuff. The recipe is here, from Macheesmo.

Short Rib & Sausage Ragu

 

I've wanted to cook with short ribs for some time now, and finally had an opportunity this week. They were on sale at Publix and I found a delicious recipe. But of course I made some changes.

I used a recipe from Serious Eats, Cheesy Short Rib and Sausage Lasagna Soup. But I wanted more of a sauce that I could put over pasta or polenta. So I omitted 5 cups of chicken broth. Other than that, I followed the directions, except I added diced carrots (a la bolognese) and 1 tablespoon of sugar.

 

It turned out well! I cooked it for 2 hours (I love my Lodge pot :) and then removed the bay leaves and bones and shredded the meat back into the sauce. After cooking short rib meat has a pot roast consistency, tender but with some chewiness. I skimmed the fat off and brought it back to a boil before serving with ricotta and shredded cheeses. In hindsight, it would be easier to prepare this a day before, and remove the fat after it's been refrigerated. But it all worked out and it was delicious and spicy and warm. I like this recipe - it would be easy to add some mushrooms, or use it in an actual lasagna. 

Short ribs FTW!

 

 

The obligatory artsy-filtered picture.